This is the slaw that is served everywhere in Ensenada. It’s the perfect accompaniment to the Baja style of fried fish taco, as it doesn’t have much liquid to make the tempura batter–coated fish soggy. This slaw goes on the tortilla before the fish. Always look for small, bright green heads of cabbage. These have the smallest core and are sweeter, with a more subtle “cabbage-y” flavor. Avoid any that are pale to almost white, which are older and not as sweet.

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users rating4/4

Easy-peasy. I
sometimes make with
broccoli slaw. I
play around with it
as well. using
sirirachi, adding
cumin, black pepper.
Once you get the
feel for it you can
make it your own.
The fresh lime
really makes it
stand out. Perfect
for any kind of
grilled
meat/fish/poultry.